Are you looking for love?

Yaya’s Hellenic Kitchen & Bar, by Narelle Muller.

If so, get yourself to Yaya’s - a Greek eatery where you can actually FEEL the warmth and affection emanating through the front door.

Let’s set things straight; you probably won’t meet your perfect match here, it’s more a feel-good kinda love thing.

After all, Yaya means grandma and no one loves you like Grannie, right?

Opened in 2014 by Greek-Australian couple George and Helen Papagelou, Yaya’s has succeeded with the authentic Hellenic food philosophy of using spectacular fresh ingredients of the highest possible calibre, prepared in the simplest manner.

This means letting the produce speak its truth and adding just a hearty pinch of love (there’s that word again!).

“It’s true,” laughs Helen. “Greek food is about gentle care, from selecting the ingredients, preparation and presentation.

“I remember my grandmother saying, ‘you have to love the ingredients’, as she tenderly sprinkled beans, potatoes and carrots into her casserole, stirring ever so slowly with her wooden spoon, as the pot simmered for hours on the stove.

“Greek food is really healthy. Growing up we’d have a big, crisp Greek salad with every meal. It really was the star of the table. It might be offset with a plate of glossy plump olives and maybe a small casserole.

“Oh, and of course there’d be bread. You simply have to have freshly baked bread on the table to dunk into everything, to soak up the olive oil, to savour the last wipe of sauce on the plate.”

Proudly perched upstairs overlooking Cairns Esplanade, Yaya’s, with the views, breeze and people watching, may appear to be the perfect location.

That’s because it is, especially as, located downstairs is the Papagelous’ other child, the iconic Italian trattoria Villa Romana.

Splitting their time between ventures is as easy as climbing the stairs and the couple do plenty of that on a daily basis, keeping a guiding hand on both kitchens and dining floors.

With its clean, fresh Greek décor, Yaya’s is as good as a trip to the Greek islands, minus the long tiring flights.

And there’s always a warm welcome as you reach the top step at Yaya’s, with Helen’s beaming smile and the friendly team of staff.

Restaurant manager Kosta has been at the helm for years, ensuring a continuity of service that brings locals back time and again.

His long ties with the Papagelous date back to the days before the couple arrived in Cairns from Melbourne more than 20 years ago, having worked for them at a Greek restaurant there.

Prudently choosing local produce when appropriate, infusing his deep passion for food and love of the country of his birth, George keeps the menu varied, traditional and colourful.

Of course, Yaya’s moussaka is a firm favourite among diners of all ages, and the mezedes share plates are a must, but Helen’s favourite dish is saganaki, pan fried Greek cheese. Sometimes she enjoys a seafood saganaki with a generous chunk of crusty bread for mopping the plate.

“We source only the finest seafood,” Helen declares proudly.

Tigani, a hot pan of barramundi fillets with assorted seafood in luscious tomato sauce, slowly infused with garlic, chilli and wine, is a testimony to the selection process.

Whether it’s a light supper of olives, dips and bread, dolmadakia (vine leaves stuffed with rice and herbs), ocean fresh calamari and a glass or two of wine; a full spread; or just spanakopita (Yaya’s sensational homemade spinach and feta pie in filo pastry) with a Greek coffee; be sure to leave room for dessert.

All desserts at Yaya’s are made in-house, following traditional Greek recipes. No one’s claiming the baklava – delicate layers of filo pastry sprinkled with nuts and drenched in honey – is a waistline winner, but, really, you only live once.